Ingredients

• •1 pound pork
• •1/4 cup soy sauce
• •1 tablespoon fresh ginger
• •2 garlic cloves
• •1 teaspoon fish sauce
• •1/4 cup hoisin sauce
• •For Pickled Carrots and Jalapeños: 1/2 cup rice vinegar, 1/3 cup water, 1/4 cup sugar, 1 cup carrots, 4 jalapeños thinly sliced
• •For Spicy Sriracha Mayo: 1/2 cup mayonnaise, 2 tablespoons sriracha
• •1 English cucumber, thinly sliced
• •1 bunch cilantro
• •1 baguette, cut into 4-6 slices, sliced lengthwise, toasted
• •Canola oil, for browning
• •Chicken broth

Instructions

1. 1Turn the instant pot on saute mode.
2. 2Add canola oil to the instant pot, then add the pork shoulder and brown about 3-4 minutes each side.
3. 3In a small bowl mix chicken broth, soy sauce, fresh ginger, garlic, and fish sauce. Pour the sauce over the pork and cover with the lid.
4. 4Cook in the pressure cooker for 90 minutes.
5. 5For pickled carrots and jalapeños: in a medium bowl mix rice vinegar, water, and sugar; add the carrots and jalapeños and let sit while you make the sriracha mayo.
6. 6Mix the sriracha and mayonnaise together; keep refrigerated.
7. 7Once the pork is done, let sit for 15 minutes then release the pressure.
8. 8Remove from pot and shred the pork; stir in hoisin sauce and start to assemble the sandwiches.
9. 9Spread the sriracha mayo on the toasted baguette, layer with pulled pork, pickled carrots, jalapeños, freshly sliced cucumbers, and cilantro. Serve immediately.